Eight months ago we challenged our Test Kitchen Staff to cook up the best fast dishes ever.
Photo: Iain Bagwell
Gumbo is usually a labor of love. The brilliant accelerator here is that we sauté chicken and veggies in the roux while it cooks and develops the trademark deep, rich color and nutty flavor (instead of browning the roux separately). Test Kitchen Director Vanessa Pruett says, “Drippings from authentic andouille sausage start a strong foundation, adding spicy, garlicky goodness to the dish.”